Our Basil pesto has a nutty flavour. It is good as a filling for sandwiches. It is also good as a stuffing as well as added to sauces, soups and stews.
Our Basil pesto is made with an all natural mix of Basil and Sunflower seeds. It contains Nutrients for strengthening your Immune system. Sunflower seeds are rich in Omega 3 fats, Selenium Zinc and other Nutrients key in Immunity. Basil is an Aroma filled help that is a source of vitamins A, B6, C, Potassium, Manganese and Folate.It also contains Antioxidants as well as Antiinflammatory properties.
Quinoa and Butternut Soup With Basil Peato
1 – 1 large Butternut, peeled and chopped
2 – 1 Cup Four Seasons Quinoa
3 – 2 large tomatoes, chopped
4 – 2 Tablespoons Four Seasons Basil pesto
5 – ½ a Cup Coconut Cream or Milk or Dairy fresh cream
6 – About 5 cloves garlic
7 – 2 Tablespoons Cooking oil
8 – Salt to your taste
9 – 2 Cups sock of your choice or water
10 – Cayenne pepper ( optional to make Spicy Soup )
11 – Black pepper for grinding on top when serving
1 – Boil the butternut until soft and set aside.
2 – Rinse the quinoa very well to remove the bitter coating by washing it about 5 to 6 times in fresh water.
3 – Bring the quinoa to a boil in 2 Cups of water. Boil for about 3 minutes and tip off the water just to be sure all the bitter residue is gone, then reboil in fresh water until cooked. Boil it in about 1 and ¾ cups water.
4 – Once the quinoa is cooked, set aside and start your soup by cooking the tomatoes and garlic in cooking oil until cooked to a sauce.
5 – Add the butternut and mash it with a fork and then add the sock and bring to a simmer.
6 – Add the quinoa and basil pesto and season with salt.
7 – Add the Coconut milk or cream and mix, then lower the heat to your lowest setting and leave it simmer slowly. You can add a bit of water if you feel the soup is too thick.
8 – Serve with extra basil pesto if you like and some Olive oil as well as Black pepper.
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